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Sunday, March 18, 2012

February means a lot of things in my house. Of course, there is Valentine’s Day, and my birthday too! But the most fun part is the SUPERBOWL! This year, we are going to MIL1′s house, and the family requested my “famous chili” and sweet cornbread. When they butter you up like that, how can you say no? I’m making my chili con carne…which is only semi-famous. I have won 2 local chili cook offs with the recipe, but outside of our area I don’t know that it is all that famous,haha. Sorry it took me so long to post this bad boy, but like I said...we have a LOT going on in February!

1. Saute your green pepper, onion and garlic in the olive oil over medium heat, until they are softened. (This part smells great!)

2. Add the meat, and brown over medium heat until the juices run clear (cooked through).

3. Add wine, bullion cubes, tomatoes and herbs and combine well. I like to use my big ol’ wood spoon for this part. My Grammy gave it to me.

4. Add both cans of beans, liquid and all. At this point in the process I also added 1/2 cup water, and gave it a really good stir.

5. Let simmer for around 90 minutes…or until the smell drives you crazy, and you HAVE to have some! I distracted myself by making cornbread muffins. In my opinion, chili without cornbread is like A burger without a bun. Sure…you could eat it…but it just isn’t right.

This is one of my favorite one pot meals, and you can adjust the spice level to your tastes. We like it to kick you a little in the back of the throat! Well, everyone except *MH, who does not like chili in any form. Although he HAS said, of all the chili he has had to eat, he tolerates mine the best.